Type of Meat: Brisket

Type of Wood: Post Oak

Type of Seasoning: Salt & pepper, no binder

Type of Sauce (if used): None

Smoking Method: Smoked at 250 degrees until reaching an internal temperature of 160 degrees. Pumped up the heat in the smoker to 260-270 degrees until the internal temperature of the brisket hit 180 degrees, then pulled from the smoker and wrapped in butcher paper, which was rubbed with beef tallow beforehand to prevent sticking to the bark. Transferred over to my oven at 270 degrees for about another 2 hours, when the brisket hit an internal temp of 203 degrees. Pulled from the oven to let it rest at that point for about 2 Hours and the internal temperature of the brisket had cooled down

Time To Prep: 40 Minutes with trimming

Time to Cook: 9.5 Hours – 2 Hours Resting. Brisket went on at 6:45 AM and was sliced at 6:08 PM

lbs of Meat: 15.41 lbs minus about 3.5 lbs of fat

Rating 0-10: 8.5/10

Notes for Next Time: Try using a binder, but also keep rubbing the beef tallow on the butcher paper before wrapping, as none of it stuck. Add heavier portions of salt and pepper next time as well, as it still needs more overall seasoning to it. Also, trimmed the night before, which I would 100% recommend, so I don’t have to wake up as early and can get things started more quickly in the morning